Chicken Alfredo Recipe
Fettuccine pasta in a creamy Alfredo sauce topped with grilled chicken.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Alfredo Sauce
Method
Cooking the Pasta
- 1
Boil the Water
Fill a large pot with water and add 1 tablespoon of salt. Bring it to a boil over high heat.
- 2
Cook the Fettuccine
Once the water is boiling, add the fettuccine pasta. Cook according to package instructions, usually about 8-10 minutes, until al dente. Drain and set aside.
Grilling the Chicken
- 3
Prepare the Chicken
Season both sides of the chicken breasts with 1 teaspoon of salt and 1 teaspoon of black pepper.
- 4
- 5
Grill the Chicken
Add the seasoned chicken breasts to the pan and cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest for a few minutes before slicing.
Making the Alfredo Sauce
- 6
Melt the Butter
In the same pan used to grill the chicken, lower the heat to medium and add 1 tablespoon of butter. Allow it to melt.
- 7
Add Garlic and Cream
Add 2 teaspoons of minced garlic to the melted butter and sauté for about 1 minute until fragrant. Then pour in 1 cup of heavy cream and bring to a simmer.
- 8
Add Cheese and Seasoning
Gradually whisk in 1 cup of grated Parmesan cheese, stirring until the cheese is fully melted and the sauce is smooth. Season with 1 teaspoon of salt and 1 teaspoon of black pepper.
- 9
Combine Pasta and Sauce
Add the cooked fettuccine pasta to the Alfredo sauce and toss to coat evenly.
- 10
Serve the Chicken Alfredo
Slice the grilled chicken and place it on top of the fettuccine Alfredo. Garnish with chopped parsley before serving.